Pretzel-Crusted Chicken Tenders

By Lorraine of AZ on August 29, 2008

80.00%;

1 Reviews

Prep Time: 20 mins

Total Time: 50 mins

Servings: 3

About This Recipe

"This recipe, a kid pleaser, is from John Mitzewich at the About.com site. Chicken tenders are marinated in a tasty concoction then coated with coarse pretzel pieces. They are baked, not fried. Adults will like this tasty finger food, too!"

Ingredients

4
boneless skinless chicken breasts

29.58 ml
Dijon mustard, plus additional

14.79 ml
orange marmalade

29.58 ml
rice vinegar, plus additional

salt and pepper

118.29 ml
buttermilk

473.18-709.77 ml
coarse pretzel crumbs

vegetable oil

29.58 ml
melted butter
( or more)

Directions

Slice the chicken breasts lengthwise into 4 or 5 strips.

In a large plastic bag, combine the 2 tablespoons Dijon mustard, orange marmalade, 2 tablespoons rice vinegar, salt and pepper, and buttermilk. Mix and add chicken strips. Allow to marinate about 20 minutes, no longer than 30 minutes because after that the chicken will start to "cook.".

Meanwhile, place pretzels in another large plastic bag and smash them into coarse crumbs (Mitzewich used pretzel sticks). You will need 2-3 cups. Place the crumbs in a shallow bowl.